Description
This Fluffy Cottage Cheese Cloud Bread is a light and airy low-carb bread alternative, perfect for sandwiches or as a snack. Made with simple ingredients like cottage cheese, eggs, and almond flour, this bread is soft, protein-rich, and gluten-free. The addition of cream of tartar helps stabilize the egg whites, creating a beautifully lifted texture that’s delicate yet satisfying.
Ingredients
Scale
Primary Ingredients
- 1 cup cottage cheese
- 3 large eggs, separated
- 1/2 cup almond flour
Leavening & Seasoning
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat for an easy non-stick surface.
- Prepare Cottage Cheese: Measure 1 cup of cottage cheese, making sure it’s well drained to avoid excess moisture in the batter.
- Separate Eggs: Crack 3 large eggs and separate the yolks from the whites, placing them in two different bowls for later use.
- Mix Wet Ingredients: Add the egg yolks to the bowl with the cottage cheese, setting the egg whites aside.
- Add Dry Ingredients: Stir in 1/2 cup almond flour evenly into the cottage cheese and yolks mixture.
- Season: Add 1/4 teaspoon salt and 1/2 teaspoon baking powder, mixing well to incorporate these into the batter.
- Combine Mixture: Use a hand mixer or whisk to blend cottage cheese, egg yolks, almond flour, salt, and baking powder until smooth and fully combined.
- Add Cream of Tartar to Egg Whites: Sprinkle 1/4 teaspoon cream of tartar into the reserved egg whites to help stabilize them during whipping.
- Whip Egg Whites: Using a clean hand mixer or whisk, beat the egg whites and cream of tartar on high speed until stiff peaks form, which usually takes about 3 to 5 minutes.
- Fold Egg Whites: Gently fold a small portion of the stiff egg whites into the cottage cheese mixture to lighten it without deflating the egg whites.
- Incorporate Remaining Egg Whites: Carefully fold in the rest of the egg whites in batches, maintaining as much air as possible for a fluffy texture.
- Portion Batter: Spoon the batter onto the prepared baking sheet, dividing it into roughly 6 equal mounds to create individual cloud bread pieces.
- Shape Clouds: Using the back of a spoon, gently smooth and shape the tops of each bread cloud, ensuring they are evenly formed and not overly thick.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, until the breads are golden brown and firm to the touch.
- Cool on Sheet: Remove the bread from the oven and allow them to cool on the baking sheet for a few minutes to retain shape.
- Transfer to Rack: Move the cloud breads to a wire rack and let them cool completely before serving or storing.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Make sure the egg whites reach stiff peaks for the best fluffy texture.
- Drain the cottage cheese well to prevent sogginess in the bread.
- You can customize the bread by adding herbs or spices to the batter.
- This bread is gluten-free and low-carb, suitable for keto diets.
- Best consumed within a few days for optimal freshness; toast lightly to refresh before serving.
